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Ambrosia macaroons

Ambrosia macaroons
Ricardo DeAratanha / Los Angeles Times

Many hands help make holiday cookies. That's true when you're gathered with family and friends and vats of colored icing. It's true when you're running a contest for cookie recipes, when it takes thousands of readers, dozens of cooking school ... Read more

Total time: 1 hour, 45 minutes, plus cooling and chilling times | Makes about 4 1/2 dozen macaroons
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 2 teaspoons finely grated orange peel
  • 3 eggs
  • 24 ounces sweetened, flaked coconut (about 6 cups firmly packed)
  • 6 ounces bittersweet chocolate, melted

Step 1Heat the oven to 325 degrees and position a rack in the center of the oven. Line 3 large, rimmed baking sheets with parchment.

Step 2In the bowl of a stand mixer using a paddle attachment, or in a large bowl using a hand mixer, beat the butter until smooth. Add the sugar and salt and beat until well-blended. Beat in the grated orange peel, then the eggs, one at a time. Gently fold in the coconut.

Step 3Drop the batter by the tablespoonful onto the prepared baking sheets, spacing each macaroon 1 1/2 inches apart. Bake until golden on the bottom and browned in spots, 25 to 30 minutes. Cool completely on the sheets.

Step 4Using a fork, drizzle the melted chocolate over the cooled macaroons. Chill, still on the sheets, until the chocolate is firm, about 30 minutes.

Note: Adapted from a recipe by Tene Harris.


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